Tenders Mac & Cheese Recipe

1. Cook pasta

Bring a large pot of salted water to a boil. Add the elbow macaroni and cook 1–2 minutes less than package directions (usually 7–8 minutes) until just al dente. Reserve 1 cup of pasta cooking water, then drain and set aside.

2. Make roux

In a large heavy-bottomed saucepan over medium heat, melt 3 tablespoons unsalted butter. Add 3 tablespoons flour and whisk continuously for 1–2 minutes until the raw flour smell is gone and mixture is bubbling but not browned.

3. Add milk and cream

Slowly whisk in 2 cups whole milk and 1 cup heavy cream, whisking constantly to avoid lumps. Cook, whisking frequently, until the sauce thickens and just begins to simmer, about 5–7 minutes.

4. Season sauce

Stir in 1 teaspoon yellow mustard, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1.5 teaspoons salt, and 3/4 teaspoon black pepper. Taste and adjust seasoning as needed.

5. Add cheeses

Reduce heat to low. Whisk in 4 ounces softened cream cheese until smooth. Gradually add 3 cups shredded sharp cheddar and 1 cup shredded white cheddar, stirring until melted and fully incorporated. If sauce seems too thick, whisk in up to 1/2 cup reserved pasta water to reach desired consistency.

6. Combine with pasta

Fold the cooked macaroni into the cheese sauce until evenly coated. Keep warm over the lowest heat while you prepare the tenders (or transfer to a warm oven set to 200°F / 95°C).

7. Prep chicken

If using larger chicken breasts, slice into 1"-wide strips. Place chicken in a bowl or resealable bag with 1 cup buttermilk and 1 teaspoon hot sauce (optional). Marinate for at least 15 minutes at room temperature or up to 2 hours in the refrigerator.

8. Set up dredging stations

In a shallow bowl combine 1 cup flour, 1/4 cup cornstarch, 1 teaspoon paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. In a second bowl, beat 2 eggs. In a third bowl, mix 1.5 cups panko breadcrumbs with 1/4 cup grated Parmesan if using.

9. Dredge chicken

Remove chicken from buttermilk, letting excess drip off. Toss pieces in the flour mixture to coat, dip into beaten eggs, then press into panko mixture until well coated. Place on a wire rack while heating oil.

10. Fry or bake

For frying: heat about 1/2 to 1 cup vegetable oil in a heavy skillet over medium-high heat until it reaches 350°F (175°C) or a small piece of bread sizzles and browns in ~30 seconds. Fry tenders in batches 2–3 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Drain on paper towels. For baking (lighter): preheat oven to 425°F (220°C). Place breaded tenders on a baking sheet lined with parchment and lightly spray with cooking spray. Bake 12–16 minutes, flipping halfway, until golden and internal temperature 165°F (74°C).

11. Keep warm

If making ahead, keep finished tenders in a single layer on a baking sheet in a 200°F (95°C) oven for up to 20 minutes to maintain crispness while serving.

12. Spoon the mac & cheese into a large shallow serving dish or individual bowls. Arrange the hot tenders on top (whole or sliced on an angle). Sprinkle 1/2 cup extra shredded cheddar over the top if desired and return to the 350°F (175°C) oven for 3–5 minutes to melt cheese, or broil briefly, watching carefully.

13. Garnish with 1 tablespoon chopped parsley and serve immediately with extra hot sauce or ketchup on the side.